This is my favorite time of year in Anchorage. It’s cool, rainy and chock full of mushrooms. It’s a mushroom wonderland out there!
I grew up eating boletus mushrooms and this year they have been abundant. If you’re interested in picking them, check out my handy mushroom guide.
Continue reading White vegetarian lasagna with wild porcini
Being unwell and a parent is like an uphill battle sometimes. You still have to get food on the table whether you feel like roses or crap. On my really down days, I’ve been known to order a pizza or three. But sometimes I can muster up the strength to make something healthy and tasty in a relatively short amount of time.
This green curry recipe is adapted from one I found in Cook’s Illustrated. I’ve made it three times in the past month and have added my own flair to it. The problem is, I don’t remember what that flair is, which is why I’m sharing it here.
It’s quick, flavorful and has vegetable(s) in it! A winner in my recipe book.
Green coconut curry with tofu, chicken and peas
- 1 tablespoon green curry paste
- 2 teaspoons curry powder
- 3 cloves garlic, smashed
- pinch of cumin
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- juice of 1/2 lemon
- salt and pepper
For the curry:
- 6 chicken tenders (about a pound)
- 1 brick of extra firm tofu, cubed
- 3 tablespoons green curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 can of coconut milk (found in the Asian cooking aisle)
- 1 cup frozen peas
- 2 cups uncooked jasmine rice
- 1 lime
Mix together all the marinade ingredients in a gallon Ziploc. Add the chicken. I marinate the chicken tenders the night before when they are still frozen so they are thawed and marinated the next evening, but if you have time, marinate for an hour before cooking.
Start on the rice as you prepare the rest of the meal.
Add 1 tablespoon cooking oil to a large nonstick pan over high heat. When oil is hot add the tofu cubes and brown them on as many sides as you have patience for. Set aside on a paper towel-lined plate. Cook the chicken in the same pan, browning on both sides. Set aside.
Pour out the remaining oil and wipe out pan with a paper towel. Add the coconut milk, curry paste, fish sauce and sugar and whisk till combined. Add the frozen peas and bring to a simmer. Simmer on low until peas are cooked through, about 5 minutes.
Chop up the chicken into bite-sized pieces and add to the curry sauce with the tofu.
Serve over jasmine rice with a squeeze of lime juice.
My husband travels for work so I’m frequently “solo parenting.” Working full time, picking up our son and getting dinner on the table by 6 or 6:30 can be a struggle. Tonight was really tricky since we got home late, but thanks to my rare meal planning this week I was able to put together a wholesome pasta dish in under 30 minutes.
By marinating the frozen chicken in the fridge overnight I didn’t have to make a mad dash to thaw it out and flavor it right before preparing the dish. I felt like a winner, winner, chicken dinner!
Pasta with chicken and spinach in a creamy garlic sauce
For the chicken marinade:
- 5 frozen chicken tenders
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- juice of 1/2 lemon
- zest of 1/2 lemon
- 2 cloves of garlic, minced
- 1 tablespoon dried basil
- salt and pepper
For the pasta:
- 3/4 pounds pasta
- 3 tablespoons olive oil
- 1 tablespoon butter
- 5 oz. baby spinach
- 3 cloves garlic, minced
- 1 cup chopped cherry tomatoes
- 1/4 cup chopped parsley
- 1 cup grated parmesan
- 1/2 cup cream
- salt and pepper to taste
The night before, place the frozen chicken in a large Ziploc bag with all the marinade ingredients. Let sit overnight in the fridge. It’ll be delicious by tomorrow.
Place a large pot of salted water on the stove to boil. Cook the noodles according to packaging.
Meanwhile, heat a skillet with a tablespoon of oil over high heat. When the pan is hot, cook the chicken tenders till browned, about 4 minutes on each side. Set aside. When cooled, chop into bite-sized pieces.
Clean out the pan with a paper towel and add the rest of the oil and the butter. Add the spinach and tomatoes and cook spinach till it’s wilted. Add the garlic and cook for another 30 seconds or so. When pasta is drained, add it to the pan with the chicken, Parmesan and cream. Add salt and pepper to taste. Serve immediately.
It was blustery out yesterday and after picking rose petals in the afternoon to make rose syrup, we went up to my folks’ place for dinner. My dad had prepared what he calls “hot pot soup” the day before and had it sitting in the fridge overnight. The broth was so rich, it looked like murky Jell-o. That’s how you know it’s good.
My dad was lamenting that he’d put the pork in too early and although the broth was extremely flavorful, the meat itself was rather tasteless. I suggested I make some Chinese-style wontons filled with shrimp and pork. The two dishes combined splendidly and we were left patting our bellies and snacking on mushrooms from the near-empty pot.
Fusion Thai Hot Pot/Chinese Pork Dim Sum Soup
Continue reading Thai hot pot soup with shrimp & pork dumplings
When you grow up in Alaska you become accustomed to lackluster produce: flavorless cantaloupe, dry lemons, grey tomatoes and often unsweet corn.
At the beginning of our long weekend we had dinner up at my parents’ place and my dad served the best grilled corn I’d ever had. He’s always got a few culinary tricks up his sleeve and this recipe is no exception.
Sweet, caramelized, and just the perfect amount of char – this recipe is just what you need for your Memorial Day barbecue.
Memorial Day Recipe: How to Grill Corn on the Cob Without the Husks
Have you ever tried grilling husk-on corn on the cob? Tastes great, but what a mess you make of your grill what with all the pieces of black, burnt husk which get over everything, including the burgers or franks you’re going to grill next.
Continue reading Perfect Grilled Corn
I grew up in a savory snack household. Give me salami, olives and pickles over any kind of sweet treat. Ever since Costco started carrying those petit cucumbers my dad has set out to master the homemade pickle. He tried garlic and lemon and various herbs, but today when he arrived at our house for a barbecue he proudly presented his tastiest variety – the simple dill pickle.
Here’s his recipe.
Simple dill pickles
Continue reading Simple Dill Pickles | A Free Recipe
Now that I work full time I’m always on the lookout for quick and easy meals. Sometimes I rely on tradition and make this simple chicken dish inspired by my favorite Italian cook, Marcella Hazan.
Every member of my family has her own copy of this fabulous cookbook. Her recipes are not overly complicated. They are realistic and wholesome.
Several years ago my mother adapted her veal scallopini with asparagus recipe to include chicken instead of veal. It has become one of my family’s favorite chicken dishes. And it’s just perfect for hectic weeknights.
Continue reading Weeknight chicken scallopini with asparagus